MINTED PORK LOINSource:
Christmas with Southern Living 2004The aroma of fresh mint, citrus and onions in the spiral filling will lure you into the first bite of this rolled pork roast. It's a showy roast that will look lovely on a holiday table, ready to serve a large family.
3 medium-size sweet onions, chopped
3 garlic cloves, minced
1 Tablespoon olive oil
1/2 cup tightly packed fresh mint leaves, chopped
1/2 cup orange juice
2 1/2 teaspoons salt, divided use
2 1/2 teaspoons freshly ground pepper, divided use
1 (4 pound) boneless pork loin roast
1 Tablespoon minced fresh rosemary
1/2 medium-size sweet onion, minced
1 Tablespoon olive oil
Garnishes:
fresh rosemary, fresh mint, orange slices
Saute chopped onion and garlic in 1 tablespoon hot oil in a large skillet for 8 minutes. Stir in mint, orange juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook, stirring often, 5 minutes or until orange juice evaporates.
Butterfly roast by making a lengthwise and horizontal cut down center of roast, cutting to within 1/2-inch of other side. Open roast and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using flat side of a meat mallet or a rolling pin.
Spread onion filling over roast, leaving a 1-inch margin around edges. Roll up roast; tie at 1-inch intervals with string.
Combine remaining 2 teaspoons salt, 2 teaspoons pepper, rosemary, minced onion and 1 tablespoon oil. Spread over roast on outside. Place on a rack in a roasting pan.
Bake, uncovered, at 450 degrees F. for 15 minutes.
Reduce oven to 350 degrees F; bake 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees F.
Remove roast from oven and remove string. Let roast stand 10 minutes before slicing. Garnish, if desired.
Yield: 10 large servings
